Kakori kabab, We use prepare 25 Ingredients And 9 Steps

Ok now How To Serve Kakori kabab Step by step Kakori Kebab recipe. how to make absolutely moist and tasty kakori kebab. Minced chicken combined with aromatic spices creates a lip-smacking and delicious. About Kakori Kebab Recipe: These melt in your mouth kebabs are a great dinner party option.

Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. Check out the Kakori Kabab Recipe in Urdu. We can cook Kakori kabab by using 25 ingredients and 9 steps. Here is how you cook Kakori kabab.

Ingredients of Kakori kabab

Prepare of mutton mince + 50 grams fat(80%meat+20%fat).
Prepare of large onion finely sliced.
You need to prepare of garlic.
Prepare of ginger paste.
Prepare of cashew nuts.
Prepare of poppy seeds or sesame seeds.
Prepare of dessicated coconut.
You need to prepare of mace flower.
You need to prepare of of nutmeg (a very small piece).
Prepare of green cardamom.
You need to prepare of Black cardamom.
You need to prepare of cumin seeds.
Prepare of shah zeera or caraway seeds (royal cumin).
Prepare of black pepper corns.
You need to prepare of cloves or 10-12 in number.
Prepare of saffron strands.
You need to prepare of rose water.
Prepare of clarified butter or desi ghee.
Prepare of raw papaya slices.
Prepare of Salt.
You need to prepare of chopped Coriander leaves.
Prepare of oil.
You need to prepare of red chilli Powder or to taste.
You need to prepare of turmeric powder.
Prepare of roasted gram flour use only if you can't handle the meat.

Learn how to make best Kakori Kabab Recipe, cooking at its finest by chef at Masala TV show. NOTE: Kakori kababs are grilled on a specially designed barbecue, however, can also be done on a standard barbecue but on a slow charcoal fire. After a great deal of analyses Kakori kebab appeared. Check out these yummy kebabs and don't let the extensive rundown of fixings plague you; it's really speedy and simple.

Kakori kabab instructions

These are all the ingredients which we are going to use for this kabab..
In 2 tbsp oil fry the onions adding a tsp salt to get it caramelise quickly. Once the edges start browning add the garlic cloves and saute for 3-4 minutes then add the cashew nuts. Saute it for 2 minutes then add the sesame seeds followed by dessicated coconut. Cook this all till get beautifully brown colour..
Allow this to cool down a bit then grind it to a fine paste. Add all the other above-mentioned ingredients to grind except nutmeg, desi ghee and coriander leaves. Make a smooth paste but don't use water not a single drop. Add rose water or you can use kewda water also. Transfer it to a bowl once get smooth..
Now in a same grinder grind the mutton mince along with fat. It should be a smooth and fine paste. Don't run the grinder continuously rather grind it in pulses so that the fat didn't start loosing it' protein. Make it really fine and make sure there isn't any water in the meat too..
Now transfer the minced meat to the same bowl which has grounded spices and add desi ghee and coriander leaves to it. Add salt but little at this time as we have already added salt while frying the onions. Now grate the nutmeg over it and mix it thoroughly. Give a good 4-5 minutes of mixing to the mixture..
Now heat a charcoal. Make it red hot. Place a bowl in the centre of mutton mix and place the charcoal on it. Add 1 tsp ghee or oil to it and this will start to smoke. Immediate cover it make sure the smoke didn't come out from any side. Leave it till the smoke settled down then open the lid and take out the charcoal. Rest this mutton mince mix for an hour for better result..
After an hour start making the kabaabs. Take a lemon size mix roll it smoothly between the fingers to a cylindrical shape. Roll out between the palms to make it even. Now insert a skewer in the centre of the kabab to the top and roll it to make a whole in the centre from top to bottom by this it will cook evenly inside out..
Now add little oil in a pan and start frying the kabaabs. This kabab needs very less oil to fry as it already had fat and desi ghee in it. Fry till it is beautifully brown from all the sides with some dark brown patches. This is the indication that the kabaabs are completely done..
Serve it hot with naan, roti, paratha, rumali roti or anything of your choice. Serve it with green chutney, yoghurt and sauce along with carrots, onions, tomatoes, radish as a salad or anything you like and prefer..

These Kabak " just melts in mouth ". Kakori Kebab And GrillsThis winter enjoy steaming hot Kebab And Grills. Related Cook With Faiza Recipes : Mahrani chicken karahi. The Kakori kebabs were created in the royal kitchens of the Nawab of Kakori. The Kakori kebab is a delight for the non vegetarian foodies.

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